Wiener Schnitzel

Page 364

Cuisine: German/Austrian/Swiss | Course Type: Main Courses

(1 review)

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Recipe Review

We made this recipe with pounded pork tenderloin instead of veal, which was given as a variation in the header. The lacy-thin meat is dredged in flour, egg, and fresh bread crumbs, pan-fried, and squeezed with lemon on your plate. Though simple, the golden brown crusty cutlet is spotlight-worthy. "I am more than I seem," it exclaims, and after the first taste, you'll agree.

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